Description
Decadent strawberry shortcake truffles that combine the flavors of vanilla cake and sweet strawberry frosting, coated in pink chocolate.
Ingredients
Scale
- 1 box (15.25 oz) vanilla or white cake mix
- 1 cup strawberry frosting
- 1/2 cup crushed vanilla wafer cookies or graham crackers
- 1/4 cup freeze-dried strawberries, finely crushed
- 16 oz pink candy melts or pink chocolate coating
- 2 tbsp coconut oil or shortening
- 4–6 oz white chocolate or white candy melts for drizzling
- Crushed freeze-dried strawberries for decoration
- Pink sanding sugar or sprinkles for decoration
- Optional toppings: Edible gold leaf, gold stars, or pearl dust
Instructions
- Preheat the oven to 350°F and prepare a 9×13 pan.
- Bake the cake according to package instructions, then cool completely.
- Crumble the cooled cake into fine crumbs.
- Add strawberry frosting and mix until it resembles play-dough consistency.
- Optionally fold in crushed cookies or freeze-dried strawberries.
- Roll mixture into 1-2 tablespoon truffle balls and place on a lined baking sheet.
- Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
- Melt pink candy melts with coconut oil in the microwave until smooth.
- Dip each truffle in melted pink coating and return to parchment paper.
- Sprinkle with decorations while still wet, then drizzle with melted white chocolate.
- Store in an airtight container in the fridge or freeze for later.
Notes
Can be made a day in advance; store in airtight containers. Customize with different flavors or decorations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 160
- Sugar: 16g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
Keywords: truffles, strawberry, dessert, summer, no-bake, chocolate